Put all the ingredients in the pressure cooker. For my Presto 6 quart pressure cooker, I close the cover securely. Place pressure regulator on the vent pipe. I set the burner to high heat to heat up the pressure cooker until the pressure regulator starts chattering, then I immediately lower the heat to medium low.

Cooking time begins when the pressure regulator begins to rock. Reduce the heat to medium low or low, maintaining a slow, steady rocking motion and cook 50 minutes. If the pressure regulator is allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food may scorch. Never leave a pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker and stove top.

When cooking time is complete, turn off the burner. If using electric stove, CAREFULLY remove cooker away from burner. Let the pressure drop of its own accord, i.e. allow the pot to cool until the pressure is COMPLETELY REDUCED and the lid lock drops. It is now safe to remove the pressure regulator and the cover. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. You can place the pressure cooker in the sink and run cold tap water over the lid until steam no longer is escaping from the vent pipe, and the air vent/cover lock has dropped, then the cover will turn easily.

The beans are ready to serve.

Safety is important and it's good to know how to properly handle a pressure cooker. They really are great to have in the kitchen. Yes, you have to learn how to use them properly, but it doesn't take long to get the hang of using one. After that, you won't want to cook beans the long, slow way ever again.

Oh Topsy, I really like my Presto 6.5 quart.
Presto makes an 8 qt. but 6.5 will easily cook 4 cups of dry beans. That’s quite a lot beans to store up in the freezer for later.

Now, I don’t know if my cooker is made of aluminum or stainless steel, but it is heavy in weight and made to last. Don’t skimp on quality here, because this is an appliance that you won’t need to replace for a long, long time.

I have a pressure cooker but I don’t use it to its full range of possibilities. I never thought of doing beans in there! Great idea. The French use pressure cookers for lots of things, but I’m just getting used to it…

I’ve learned to treat my pressure cooker the way I treat my cast iron skillets. Pressure cookers become seasoned over time. For instance, since I routinely cook beans, mine has the aroma of beans in it. And yes, I thoroughly wash it, by hand. Don’t put it in the dishwasher.

I wouldn’t think to make a dessert in it, unless I had a small cooker designated for them.

I agree with you. It does take time to feel comfortable or familiar with a pressure cooker. It’s like getting to know a friend. You’ll learn how to listen for a good chatter. You’ll learn what happens when you use too much water and not enough. Then in between, you’ll have some really delicious meals that would have normally taken all day to cook, in very little time.

I’ve learned to use the extra bean broth after cooking pintos, red kidney or chick peas for flavoring soups. It a great substitute for chicken broth.
It’s really delicious and so budget friendly.

Jo

If you cook the extra bean broth down, it will get thick and is delicious served with the beans with cornbread, spinach and fish.

We used to eat potatoes with them, but changed to spinach as we gained weight.

Would you have time to write your bean recipe with the added spinach here in the comments? I’d like to try it.

Jo

I use spinach as a side dish. The only way I like cooked spinach is with cornbread. I use canned spinach and add a little butter to it just before serving.

I like raw spinach as a salad mixed with lettuce, onion and tomatoes.

NRS3

Hey!

That was a fantastic recipe. Easy, fast and even a person with ADD like myself could do it. I do have a question about the unsavory digestive side-effects of beans. I know that if you soak them for 24 hours and then pour off the water and start with fresh, most of the oligosaccharides (gas-creating sugars) are gone with the first water change. Since I cooked and ate it everything, do these gas-creating sugars break down in the high-pressure cooking stage or am I in for a rude awakening tomorrow?

Honestly NRS3, I have no idea if the gas-creating sugars break down in high-pressure cooking. The directions in my pressure cooker manual say that it’s not necessary to presoak the beans before cooking. So I don’t.

And to be really honest, I have a gassy family to begin with, but I’ve never noticed that we have more gas after eating beans cooked in the pressure cooker without the presoaking step.

Joseph W Nixon

Just to go on record for all the other Johnny-come-lately types who stumble on here, I have found myself no fartier than usual when I get the beans to a boil, put top on, and cook at full pressure for 2 minutes, then quick release and drain. That substitutes pre-soaking just fine in my experience..

Eric

Beans are more digestible when soaked first. This removes the enzyme inhibitors, thus allowing the enzymes to start working. These enzymes help break down some of the starches etc. ALSO, some beans are poisonous if eaten raw or undercooked due to the Phytohemagglutinin content (kidney). This is reduced by soaking the beans and then boiling them for at least 10 minutes (no problem using a pressure cooker 😉 but I would say it is BAD practice to NOT soak your beans! Even lentils are best if soaked for a couple hours, then drained and rinsed (to remove enzyme inhibitors). Learn some basic science.

Thank you Eric, for prompting me to ‘learn some basic science.’ My years at college with all the Biology, Microbiology and Chemistry were a little dusty.
I had to look up the everyday, basic science word, Phytohemagglutinin. I understood it to be a sugar-binding protein that is valuable for cell mitosis (cell division by way of duplicating chromosomes then dividing) and helps red blood cells to bind together, which is a good thing when it comes to fighting an antibody.

And yes, while it is considered a toxin in undercooked beans, it is easily cooked out with 10 minutes of boiling. I could not find that presoaking was a preventive measure. This news still gives me no cause for alarm, because I have NEVER cooked a bean that was ready in less than 10 minutes. So I take your, “learn some basic science” and I raise you, “use your common sense.”

sylverstarduster

Howdy everybody! My name is Sabrina, and I am in central Tx. I actually have a question. I grew up in southern california, and my grandparents were from spain, and moved their family (my mom) to arkansas. I remember going there and having pinto beans, something called a hamhock, fried potatoes, and cornbread made in a cast iron skillet. I haven’t eaten a pinto bean that tasted anything like that since. I remember they were thick, creamy, with some meat, and onion in them, but thats all I remember. I have tried to make beans that way, by boiling them for an endless amount of time, and they never tasted like that. Is there a special recipe for good ol country beans n cornbread? If there is, I surely would love it if someone could help me out. Thank you soooo much. P.s. Jill, you go grrrllll!!!! Sylverstarduster

Epatha

Hi I’m Epatha. Just bought my pressure cooker. My neighbor is a great cook and makes a lot of southern dishes. I don’t know if your store carries ham hocks but any smoked meat (turkey, bacon, neck bones) will do. Some cook these smoked meats in with the beans over 2 hours. I am new to the pressure cooker, so you can find the recipe for the meat and put the beans with it. I would suggest tasting your water before you start your beans. If the water tastes good with your salt, pepper, chicken broth and other season ingredients you will have a good southern bean taste and the added smoked meat makes the taste better. It won’t be too salty with the smoked meat, so don’t under salt and season, because your beans will be bland. Happy Southern bean eating!

Old Gringo

Hey Eric,

Why not bond your attitude to those enzyme inhibitors and blow it out?

Hi Jill,
thanks for the idea of pressure cooking pinto’s, I live on the south coast of England and in the autumn (fall) and winter we suffer from rapid changes in the weather, where a “light meal with salad day” can all too quickly become a “hearty hot stew day”! I restrict a lot of my (unplanned) cooking to the pulses that need no soaking. I have had a Prestige hi dome pressure cooker for more than 30 years now and even though the manufacturer went bust (we think because the cookers were too good they last too long!) the spare seals and safety valves are still available.
As a disabled parent on a very low fixed income I learnt a long time ago how to make good use of my pressure cooker, freezer and microwave I don’t know how people survive without them! My son, 19, who is very keen on the “outdoor life” even has his Gran’s old Prestige pressure cooker(over 35 years old, the cooker not his Gran) to take camping with him! His camp fire can be smelt from miles around as he conjour’s up a feast in one pot all at high speed and pressure!
As to soaking, I learnt NOT to soak lentils as the will end up all mushy, but hey who am I to comment? It’s well known that the english can’t cook, that’s why Gordon Ramsay spends so much time in the USA! LOL

Brian

Thanks for posting this. I’ve used it several times now. Our budget has tightened a bit and my wife & I debated whether we should eat more beans. The only problem was the long preparation time. Then I found a 6 qt Presto pressure cooker in a thrift shop for $8.50. That settled the debate. Our 10 year old kids actually like this recipe.

If your Presto cooker did not have the instruction manual, go to the Presto home site to download the pdf file for your specific cooker.

The manual is very handy for understanding how to care for the seals and gaskets. Also, there are recipes and charts you will really use for cooking fresh vegetables and other beans. I actually keep my Presto manual right with my other cookbooks, because I need the charts for proper cooking times.

I actually add a couple cloves of garlic to this recipe and that seasons it up just right.

Bill G

Thanks for the brain refresh on the basics of pressure cooking. My wife was bragging to friends this mid-morning that I made the best pinto beans; they all insisted that I whip a pot up by this afternoon ( no pressure right 😉 ! 1,)

Here is my standard
2.5, cups beans
1, cup Anchor steam dark ale ( or some other local favorite, use any light beer 1, if the rich flavors of dark beers aren’t a favorite).
1, Large Yellow Onion diced chopped and chunky bits (large = big as your fist everyone is life size so I figure this measurement works).
1, head of Garlic crushed (size here is up to you)
1, smoked and dried Chipotle chili, chopped fine (pick one about the size of your thumb from the first knuckle to nail).
Some cuman
2 bay leaves
salt and pepper
TB suger
3, TB olive oil

After all is cooked chop up a red bell pepper, a slug of celantro and toss it in raw let all stand for a while till every one is hungry
Serve and later head for the sofa.

Thanks for the pepper tip. They have great flavor but WOW do they carry a kick and a punch.

When I was reading your version, I wasn’t thinking that you were adding to my basic recipe, but that all makes sense now.

Thanks Bill! I’ll let you know how this turns out when my friends get a taste of your bean recipe.

Bill

Your welcome – but now I’ll have to admit I hope it works out the flavors are pretty rich.

Will hunt around your site for a veggie spaghetti tips (with a touch of cayenne, red wine, and sherry 🙂

geeps sounds like I’ve got a kitchen with a Still!

Take care,

Bill

Laura

Thanks for all the tips. I’m using a pressure cooker for the first time. I was always afraid to use one but my beans never turn out since I moved to WA. I’ve been wanting to try cooking them in a pressure cooker and my daughter hasn’t used her’s in a while and loaned it to me. It’s a small one so I’m feeling brave. I will soon inherit 2 large ones from my mother. 25 more minutes to go and then cool down!!! Wish me luck!

If you ever have a problem with your beans being a bit tough or having the outsides perfect and the insides a bit mealy, I would suggest not adding the salt till the cooking has completed. Salt tends to toughen the skin of beans, making them tough on the outside when perfect on the inside, and overcooked on the inside by the time the skin is perfect.

Thank you, Josh!
I’ve experienced not so tender bean skins when I’ve added too much salt to my bean/water ratio. One teaspoon of table salt for 3 cups of dried beans covered with 2-inches of water allows for enough flavor and tenderness.

It seems when I add salt after the beans have cooked, I get a seasoned broth with unseasoned beans floating around. I like my beans and broth to have the same salted flavor.

Is it just me that notices a difference?

Josh

What I tend to do is cook the beans under pressure for about 2 minutes less than usual. Release the pressure with the cold water method, take the lid off, put the beans back on the stove, salt them, and simmer for another 10 or so minutes. I will try your ratio (though I’ll have to tweak it because I always use kosher salt) and let you know.

From here, we eat them with rice in a bowl. I use them for refried beans, bean dip, spread on nacho chips, tostadas, burritos. I drain off the bean broth and toss the beans in salads and vegetable soups.

Three cups of dried beans for 4 folks makes plenty of beans for several meals, without getting bored with beans.

They also keep very well in the freezer in a leak proof bag or a plastic container with a good lid. Store the beans in covered in their broth.

The bean broth works well to flavor cooking water for rice. It can make quick chili recipes taste like they’ve been stewing all day. I’ve read some folks like the broth on its own with a fresh loaf of homemade bread.

Brian

Jill,

Pre-soaking helps. I learned from another website (lost the address) that I should cover amount of dried beans I cook with about 1 inch of water, bring to pressure and cook full heat for 5 minutes. Afterward strain and rinse with cold water.

After the pre-soaking, I follow your recipe with my little tweaks. Just won third place at a chili cookoff and it was only my second attempt at making chili.

CONGRATULATIONS ON THE CHILI COOKOFF!!! ROCK-N-ROLL!
Are you going to share your winning recipe with me? I would love to feature it here on SDR with a photo of you with your ribbon/trophy.

Tom

I’m glad sites like this exist. I’m pushing 60-years old and never cooked. My mother, the Army and my wife took care of all that for me. Then my wife had a near fatal heart attack and diagnosed with Multiple Sclerosis. Fast food and frozen microwave dinners got old in a hurry, so I had to learn to cook. On goes the apron, and crazily enough I like cooking! I should have been a Chef! Sometimes I can’t wait to get into the kitchen to make something. Here I am, the former macho ironman looking on the Web for still more recipes and advice.

Pressure cooked beans served with Southern styled cornbread are a speciality of mine learned through trial-and-error. I read every word… thanks!

Dear Tom,
Thank you for sharing your personal story. And congratulations on discovering the cook inside you! Cooking is a great way to express ourselves and explore the foods we have always loved. Not to leave out, rediscovering favorite meals from our past. When you’re the cook, you get to make a dish as spicy, as meaty, as oniony, as you like. When it’s just me eating, I love to get out MY favorite foods and get creative. Sometimes I make a mess and learn that too much of a good thing does not make a recipe better. Then other times, I get a flavor combination that hits the spot for me. Either way, I end up eating my favorite foods.

This morning, I woke up dreaming of a good ol’fashion fish fry; fresh catfish, french fries, onion rings, and hush puppies with minced onion and jalapenos inside. My stomach is growling already.

Eric

I’m always thrown off by recipes that call for certain amounts of things, like 3 cups of beans, when you usually by them by the pound. I had a 2 lb bag of pinto beans and thought I’d give this a try. First I was just going to cook 1 lb, but it seemed like such a small amount. So I went ahead and did all 2 lbs. I put enough water to go 1 inch above and cooked it for the 50 minutes. Well, that was wrong! They weren’t nearly done and almost all the water had dried up. The beans had expanded about 3/4 of the way up the cooker. So I put more water in up to 1 inch over and cooked them another 20 minutes. They were perfect! But I think next time I’d check it sooner and just add more water, sooner.

You’ve brought up a good point about measuring beans. Depending on cooking styles, cooks can measure by cups or by weight. Also, while we can buy beans by the bag, we can also buy them in bulk. Dried pinto beans, for example, are commonly sold in a large bin found in the produce section, as well as by the bag on the dry goods aisle. When I have the chance, I like to visit my favorite specialty grocer. There I can find a wider variety of beans, peas, and grains sold in bulk that I would never find sold by the bag.

Buying in bulk gives us the opportunity to try a small amount of new varieties and STOCK UP on the stuff we love. And we save money by not paying for individual packaging.

Now once I’m home, I store the loose beans in recycled containers. I’m just accustomed to measuring out the beans by the cup to be sure I make enough and get my other ingredients measured out accordingly. That’s the way I cook. I’m not a “smig of this, dash of that” type cook.

I’m glad you figured out a way to cook the beans by their weight and THANK YOU for sharing your experience with us.

Eric

Well, I’m a city dweller (Los Angeles) and I don’t recall ever seeing beans or anything else sold in bulk, but then I tend to shop at mainstream markets. I don’t even know where I’d go to find stuff sold in bulk.

I just think recipes should have common amounts in them. For instance, I’ve had recipes that call for 3/4 of a cup of tomato sauce, even though it’s sold in 1 cup cans. So when I saw 3 cups of beans, I had no idea how much that is compared to a normal 1 or 2 pound bag of beans.

I recently found a recipe that called for rye flour. I went to 8 different grocery stores and none of them had it. I finally went to Whole Foods, who had a tiny bag for $5.

I eat beans maybe 3 times a year so buying them in bulk wouldn’t make much sense for me.

Victoria

I also live in Los Angeles, you buy can beans, lentils, and grains in bulk at any Whole Foods store, they have conventional as well as organic varieties 🙂

Eric

Ah yes, we call that store “Whole Paycheck” around here!

Kim

I buy all my bulk goods for a good price at Winco. They even have Chia seeds!

I still soak my beans before I use the pressure cooker to cook them. I usually just soak them over night and cook them in the morning then either freeze them in freezer bags whole or make them into refried beans then freeze what I’m not going to use up quickly, works great! Soaking them overnight is really easy and using the pressure cooker really cuts down on cooking time, I also add a slice of bacon or two along w/ a little oil and salt and that makes them really flavorful! If you don’t have time in the morning to cook them then you can soak them in the morning before work and cook them when you get home.

Cindy

Hi All!
I have made a “Beans & Rice Trio” since my hubby & I were in college. First I make beans & rice (the traditional 2-3 hour way); next night we have some of the beans in homemade chili; the third night I make a “mexican cornbread” and serve a spoonful of beans over that. I figure that 3 night combo might cost $8 total for a family of four. (I start with four cups of beans) I also add a kielbasa link to the original batch of beans. Tonight I am going to attempt all of this in my beloved pressure cooker. Wish me luck!

What is the purpose of letting the pressure cooker cool down naturally? (Instead of running water over it?)

Mary Cochrane

Some recipes include the natural cool down time as part of the cook time. Others, like roast, once it hits the cook time, I use the water to cool down and can open immediately.

Patrick

In my traditional recipe a whole large onion is placed in the pot in the last half hour of the ugg… 4 hour process + over-nite soaking. 2 questions: first, you don’t have to soak the beans over-nite before pressure cooking(?) and second, the onion that would go in at the last half hour, would you stop the pressure near the end and add the onion then restart pressure or would you cook it for the entire 50 minutes with onion? If I leave the onion in the entire time it is sure to desitagrate.
Also, can you use the pressure cooker for a jump start and then finish the beans unpressurised? If so, how long would the beans cook in the pressure cooker.

Heather Sears

Great discussion! My pressure cooker (Fagor) instructs a 3-to-1 ratio of water to beans. I’ve tried less water and it was a disaster. I now use 3 or 4 cups of water per cup of dried beans so that I can use the broth. I found this trail when I was searching for an answer about the bean broth causing gas. I forgot to soak my beans tonight and am debating throwing away the delicious broth to avoid excess gas, or just taking a chance. I decided to just use the broth in my soup – I’ll keep y’all posted. Next time I think I will soak my beans for at least 1 hour though, and then throw that water away. The consensus on the Internet does seem to be that that will cut down on gas due to the loss of some of the oligosaccharides. However, it is a trade-off, as you lose some of the nutrients. A great overview of the pros/cons here:http://www.whfoods.com/genpage.php?tname=dailytip&dbid=34
Thanks to everyone for their contributions to this discussion!

THANK YOU, Heather, for your contribution. I’ll definitely check out the article.
I like keeping my bean broth, too. I like to use it to add more depth to a watery tomato stew.

Bill

Chiming in on pouring out the soaked bean liquid cold and first boiling. My Mom (from Texas) use to refer to this a pouring out the ‘poison”; then if that poison has nutrients why dis she insist that I eat the baked potato skins? – humm – how dis that adage go … one cooks … is anothers… smile!

Art Kulp

Thanks for this straight-forward instruction.

I still remember watching the rocker on my Ma’s pressure cooker when I was a kid.

I love my Presto, but have only used it for corned beef briskets. Now that I’m unemployed, I’ve been buying a lot of pinto beans. I figured there was a better way, and here you have it!

Cooking at pressure saves energy too!

Candy Sue

I just ordered a Presto 6 quart! Went looking for a pinto bean recipe for the pressure cooker and found y’all. Thanks for the wealth of info. I’ll be trying this as soon as the UPS man delivers!

tina page

Hello from NE Ohio! I make a variety of beans about 4 times a week in the winter. I miss them during the summer because I don’t want to heat up my house! I just got a pressure cooker for my first time 2 days ago and am about to experiment with my pressure cooker making a pot of pintos in a minute. I have always been scared of the pressure cookers since I guess the old school ones could have been dangerous. There is a lot of great info in this thread and I am hoping my beans turn out well! Thanks for the info on here. The hour or so it takes should afford me enough time to make some homemade tortillas!:)

Larry Rymal from Joaquin, Texas

Because of CNN’s health reports lately, especially the documentary, “The Heart-Attack Proof Diet”, I have been convinced to phase into a vegetarian and fruit diet. In short, you eat nothing with a face.

I have always enjoyed beans and my pressure cooker, but being in the cajun country area, I love cajun cooking. There is a DIRTY RICE mix from Louisiana Fish Fry Products which I have always enjoyed using, but it does use a lot of meat or poultry.

So, what to do? Well, pinto beans! Seasoned pinto beans. Substituting pinto beans for the meat that the DIRTY RICE mix calls for is simply great.

I love this sight, was just looking for pressure cooker Pinto beans. I was raised up eating these in a family of 6. We were sick of, “Beans and mashed potatoes,” every night. Now I have, a “hankering,” for them. I cook them in the slow cooker usually for about 12 hours. They are delicious, but I didn’t do this last night. I have not used this pressure cooker I was given for Christmas but a couple times, called mom and she gave instruction over the phone. Checking this sight out as the chattering goes on. I love reading all of the feedback! Cool sight you have here, will check the other recipes too; any suggestions?

Oh my goodness!! I almost forgot the most important tip ever, right before you eat these, put about a teaspoon of apple cider vinegar on your beans, this is my favorite condiment with pinto beans.

Jessy

I read the cooking instructions on a bag of pinto beans. They said, “soak overnight while you sleep” , “simmer 8-10 hours while you work”. Has it occurred to anyone that the richest people in our society do the least work? The instructions on one of the cheapest foods available imply that I work long hours in order to eat it. I’m cooking this food 16X faster in a pressure cooker according to the above online instructions…and nowhere did the online instructions imply that i am a peasant or work long hours. Now… may I be so bold as to say that I can make a living 16X as efficiently without working long hours? Of course! I just need a pressure cooker the size of a small bus and an underground laboratory.

I don’t mean to disagree with your overarching premise. I must say, though, that soaking overnight and simmering all day (I use a crock pot) are among the easiest and lowest labor things one can do to produce ready to eat food. I’ve done it many times and it’s less labor intensive than driving to Subway. Maybe ten minutes of prep time prior to cooking and 5-8 minutes in the morning to rinse and transfer to the slow cooker, season, and walk away. Dinners ready when you walk in the door. Perfect for bone tired hard laborers on a limited budget.

Bill

Jessy –
Brilliant observation!
16X faster brings to mind where does all the time we save using time saving devices go? Do we have to cash it all in at the end of the year like some State & Commercial granted Personal Holiday? Could I give it to a friend in need? Or are these time savings devices just amount to a hill of beans which we can while under pressure use to save more time?
After reading you post -I’m going to be smiling for 8 hours (while composing free movies) or overnight (while watching free movies) which ever day or night dream is longer.

Ah the mighty Bean- as my 94 year old Dad says There’s no such thing as a bad bean, some are just better than others! [smile].

Joseph W Nixon

Where does the saved time go? It goes on my plate and then in my belly.

If I only ate beans when I planned on doing so the day before, I would eat them once a year. I know I could or I should or if I were a better planner would do that sort of meal planning. Guess what? I ain’t that kinda planner. But I can be that kind of eater.

I have tried to make pintos in my pressure cooker before (starting with the manual instructions) and they all turned out terribly…some too mushy and some not cooked nearly enough! I was going through some of my bookmarked recipes and came across this one, so I decided to give it a try last night and it was PERFECT! I did add a couple of cloves of garlic but other than that, followed it exactly. My 11 daughter was SUPER impressed and my husband thought they were great too…too bad my son doesn’t like any type of bean…his loss…lol.

Again, thank you for an awesome recipe! Off to look at more of the site…

Tim, I’ve heard the same thing for years no matter if the cooking is done in a regular pot or in a pressure cooker. They say salt makes the skin of the bean tough.
Well, I’ve never had that problem in the 15 years I’ve been cooking beans. I’ve tried waiting until the end to add the salt and the beans are just too bland for our tastes.

Of course, now that I’m cutting back on my sodium these days, I’ve substituted out table salt. Now I use Braggs Liquid Aminos, it’s an all-purpose seasoning with a wonderful smoky soy sauce taste. I add it to the pot from the very beginning with all the other spices. If you run across it, pick up a bottle. It works great for grilling, too.

SBook2515

Braggs is lower in sodium, but keep in mind that it contains MSG, which is much worse for some people than a little extra salt.

Kim

Is this recipe interchangeable for maya copa beans? I want to cook my maya copa beans in my pressure cooker, but, I can’t find a recipe online or in my pressure cooker manual.

Kim, I’m not familiar with Maya Copa beans. We don’t have Winco stores here in Texas? Is it a chain grocer? Food warehouse? or specialty grocer?

Smiln Mike

Nice job Jill! Beans were a planned labor requiring constant tending in the pot, or ho hum results in the slow cooker. I remembered my mom cooking pintos in a pressure cooker but did not know how to approach the project myself. Your simple recipe and confident instruction were all I needed to go.

I have always enjoyed pintos cooked with beef short ribs. The pressure cooker worked wonders on a flavorful cut of beef and the flavor they added to the beans was awsome!

I simply salt&peppered four short ribs, seared them for that caramelized (browned steak) flavor, submerged them in your pinto recipe, added four cloves of garlic (peeled and crushed)and cooked for the 50 minutes!

That sounds delicious, Smiln Mike, and thank you for coming back to tell me the recipe worked out. Holler anytime!

Dionne

I just got a new pressure cooker and couldn’t wait to try beans. Your recipe yielded GREAT results!!! I need to make a few personal adjustments (first being to add a clove or two of garlic), but am so very happy I could throw dry beans in without soaking and have them perfectly cooked in a short amount of time. THANK YOU!!!